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This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

Creamy Spring Vegetable Pasta Primavera

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Main Meal

Description

This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.


Scale

Ingredients

  • 1 lb whole grain spaghetti (sub gluten-free spaghetti if needed)
  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 8 oz cherry tomatoes, sliced in half
  • 1 lb asparagus, woody ends removed and chopped into 1-inch pieces
  • 2 cups kale, finely chopped
  • 1 cup frozen peas, thawed
  • 1 8oz container Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip
  • 1 cup pasta water (more if needed)
  • Juice of half a lemon
  • 1 tsp salt
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of water with a big pinch of salt to a boil. Cook noodles according to package directions. Reserve 1 1/2 cups of water for the sauce and then drain noodles. Keep the pot handy.
  2. Meanwhile, heat oil over medium heat in a large skillet with a lid. Once hot, add mushrooms plus a pinch of salt and pepper and saute for 5 minutes. Add tomatoes and saute for another 3 minutes. Add asparagus and cover pan for about 5 minutes, or until asparagus is crisp tender.
  3. Remove lid and add kale, cooking for a couple minutes or until wilted. Stir in peas. Transfer veggies to the pasta pot and add back in the pasta along with hummus, 1 cup pasta water, lemon juice, salt, and pepper to taste. Stir and add more pasta water if needed to get a sauce consistency. Serve warm!